FRIJE

Name: Mini zucchini clafoutis with parmesan and basil
Yield: 8 servings
Ingredients: 4 zucchini; 75 g of grated parmesan; 30 g of flour; 50 ml of light cream (12-15%); 1 garlic clove; 4 egg; 3 leaf of fresh basil; 1 teaspoon of curry powder (optional); 1 tablespoon of olive oil; salt (according to taste); pepper (according to taste); parsley (according to taste)

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Mini zucchini clafoutis with parmesan and basil

An appetizer that smells like Provence and summer: discover these mini zucchini clafoutis that you can customize to your liking (herbs, spices, etc.), very cute and delicious! Quick and easy to make, they can be enjoyed warm or cold, accompanied by a small salad. Note that this recipe is rather light... with little fat, and can therefore be suitable for those who are watching their figure.

Vegetarian Weight Watchers Public

Course: Side dish

Preparation time: 0 minutes

Cost per serving: 0,42 €

Energy: 127 kcal / serving

Nutritional score:

Instructions

1. Cut the zucchini into small cubes, sauté them in a pan for 10 minutes with a little olive oil and the minced garlic.
Grate the parmesan, mix the whole eggs with the cream, sifted flour, parmesan, chopped basil, and curry.
Add the zucchini cubes once they are cooked.
Pour the mixture into individual muffin molds or a family-sized dish.
Bake in a preheated oven (180°C) for 20 minutes.
Let cool slightly and unmold your clafoutis.